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Farfalle, Zucchini, and Bell Peppers in Pesto Recipe

Farfalle, Zucchini, and Bell Peppers in Pesto Recipe

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Farfalle, Zucchini, and Bell Peppers in Pesto

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Ingredients:

Serving

8 oz uncooked farfalle ( bow tie pasta; about 4 cups)
3 tbsp commercial pesto
2 cups shredded zucchini
1 cup diced red bell pepper
1/2 cup thinly sliced red onion
1 tbsp fresh lemon juice
3/4 tsp salt
1/4 tsp crushed red pepper
1/4 tsp freshly ground black pepper
1/2 cup (2 oz) grated parmigiano-reggiano cheese, divided

Directions:

Cook pasta according to package directions, omitting salt and fat. Drain pasta; return to pan. Add pesto; stir well. Add zucchini and next 6 ingredients (zucchini through black pepper); toss well. Stir in 1/4 cup cheese. Top with remaining cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	91.43 Kcal (383 kJ)
Calories from fat	0.68 Kcal
		% Daily Value*
Total Fat	0.08g	0%
Cholesterol	0.14mg	0%
Sodium	443.06mg	18%
Potassium	622.37mg	13%
Total Carbs	17.79g	6%
Sugars	2.47g	10%
Dietary Fiber	2.1g	8%
Protein	5.48g	11%
Vitamin C	90.3mg	150%
Vitamin A	1.2mg	39%
Iron	68.9mg	383%
Calcium	33.8mg	3%

Amount Per 100 g
Calories	35.53 Kcal (149 kJ)
Calories from fat	0.26 Kcal
		% Daily Value*
Total Fat	0.03g	0%
Cholesterol	0.06mg	0%
Sodium	172.17mg	18%
Potassium	241.84mg	13%
Total Carbs	6.91g	6%
Sugars	0.96g	10%
Dietary Fiber	0.82g	8%
Protein	2.13g	11%
Vitamin C	35.1mg	150%
Vitamin A	0.5mg	39%
Iron	26.8mg	383%
Calcium	13.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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